Ingredients for Swedish Ginger Cookies With Crystallized Ginger
- Unsalted Butter
- Brown Sugar
- 1 large egg
- ¼ cup molasses
- All Purpose Flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Clove
- Ground Ginger
- 1 teaspoon baking soda
- 1 cup finely chopped crystallized ginger
- Additional granulated sugar for coating
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How to Make Swedish Ginger Cookies With Crystallized Ginger
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar for 2 minutes, or until light and fluffy, using an electric mixer.
- Beat in 1 large egg and ¼ cup molasses.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground ginger, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup finely chopped crystallized ginger.
- The dough will be thick. Refrigerate for at least 30 minutes.
- Roll the dough into 1-inch balls.
- Place granulated sugar on a plate.
- Roll each ball in the sugar to coat.
- Place sugar-coated balls onto the prepared baking sheet, about 3 inches apart. Cookies will spread during baking.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the cookies are firm to the touch.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They will soften slightly as they cool.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
436g
Fat
149g
Carbs
57g
